GARGANELLI WITH PEAS AND PROSCIUTTO
Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish.
This creamy dish calls for quill-shaped garganelli, though penne will work just as well.
SERVES 4-6
Ingredients:
Kosher salt, to taste
1 lb. garganelli or penne
2 cups heavy cream
3/4 cup fresh peas
1⁄2 cup grated Parmesan
Freshly ground black pepper
4 oz. thinly sliced prosciutto, serrano, or country ham, torn into strips
1 cup fresh mint leaves, torn
Instructions
Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta, reserving 1⁄4 cup pasta water.
Meanwhile, boil the cream in a 12″ skillet over high heat until reduced by half, about 8 minutes. Add the pasta with the peas and cook, tossing occasionally, until the sauce begins to cling to the pasta, about 2 minutes. Add the Parmesan, and season with salt and pepper. Add the reserved pasta water as needed to loosen the sauce. Fold in the prosciutto and mint.